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I recently found the perfect way to cook it too.. What I do is:
1. Coat the roast generously in soft, but not melted butter (like 1/8th of an inch thick worth over every square inch)
2. Sprinkle with coarse kosher salt and cracked pepper on all sides
3. Alternate the length of the roast with sliced onion and rosemary sprigs. All resting on the top.
4. Insert thermometer. (Not a rectal one for God's sake!)
5. Place on a baking sheet and surround it with chopped red potatoes and unpeeled garlic cloves. Don't peal them.. just break them away from the bulb and place them on the sheet. When the butter melts, it will coat them so they roast.
Here's the key!
5. Turn the oven all the way up to 500. And cook for exactly 20 minutes. Don't open the door.
6. At exactly the 20 minute mark, turn the oven all the way down to the lowest setting (mine is 200 I think) - Again, DON"T open the door. (use the light instead)
7. Leave it till it hits 5 degrees below your doneness temperature preference.
8. Remove and let rest. Comes out perfect every time. Seared crust and perfect juicy inside!
NOW.. those garlic cloves.. They'll just slide out of their casings and you can use them as a spread.. I usually just mash them on the meat as I eat it. OR they taste fucking awesome whole.. just by themselves.
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